Bring broth to a boil and add in both types of rice. Cover and simmer over medium low heat until rice is tender, about 20 minutes. Remove from heat and set aside, keep covered until all of the liquid is absorbed. Place in a strainer and rinse with cold water, place in serving bowl.

Add into bowl with rice the red peppers and the next six ingredients, mix well.

In a small bowl, whisk together olive oil and remaining ingredients, mix well and pour over rice mixture, toss to coat well.